Product FAQs

In order to maintain the precise control of temperature, sous vide cooking requires a temperature-controlled water bath and a means to vacuum seal the foods to be cooked. While there are a variety of equipment options for maintaining the precise temperature control of the water bath, the easiest and least cumbersome for the home cook or small restaurant chef would be a self-contained water oven, such as the SousVide Supreme®. To seal foods for sous vide cooking requires nothing more than a common kitchen vacuum sealer and food grade plastic vacuum/seal bags, approved for cooking.

For the best quality sous vide cooking bag, we recommend using only the SousVide Supreme Vacuum Sealer bags. However, our system will also work with some other bags, such as those by Food Saver. Any bag used for sous vide cooking, however, should always be made of food grade plastic and approved for cooking.

Many communities allow consumers to recycle the plastic bags used in sous vide cooking along with their regular household recycling. We urge our customers to check with their local recycler for the policies enforced in their community. Additionally, there are many organizations and online resources that help consumers more effectively recycle their plastics, such as www.plasticbagrecycling.org.

SPECIAL Offer!

Food & Wine Offer details:

Included with your purchase of $50 or more is 1 year of FOOD & WINE magazine (12 issues – stated value $12). This is a refundable offer. Offer valid in U.S. only. Limit one subscription per household. Your first issue will mail 8-12 weeks upon receipt of order. After your purchase is complete, your name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from FOOD & WINE in the mail with instructions on how to request a refund.